I found a source for freshly squeezed, unpastuerized, un treated grape juice. Its from a portuguese store I know locally. The cost is insanly cheap. The old portuguese guy at the store just told me to put it in the carboy and let it ferment. When I mentioned sulfites, and gravity readings he looked at me like I had 2 heads. I am a beginer at home wine making so I need some direction. How to treat it, OG/FG readings, yeast types, etc.

I would not follow the store keeper's advice. You might make a wine like beverage but I think it's about 50/50 that you would end up with crap.

Jack Keller site has lots of good information on grape and fruit wines and we have our own database that should give you some guidelines. Hopefully one of our wine experts like Yooper or Summersolstice will jump in with some good advice.